Lemon Cream Fruit Dip

1. 1

   In a double boiler over low heat, dissolve sugar, flour, and lemon juice. Stir in zest. Beat egg yolk and slowly stir in to the lemon mixture. Beat egg white until stiff and fold into the lemon mixture. Add boiling water and cook in the double boiler until glossy and thick (about 10-15 minutes). Remove from heat and allow to thoroughly cool. Whip cream and powdered sugar until soft peaks form. Fold into the lemon sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.